Chicken Cacciatore - Neapolitan Chicken
recipe has been reproduced with the kind permission
of Arthur Schwartz and comes from his book Naples
At Table: Cooking In Campania.
more than 30 years, Arthur Schwartz, was a newspaper
food editor, columnist and restaurant critic. For nearly
13 years, he was the host of the nationally syndicated
"Food Talk," the first and still most commercially
successful radio food program in the US. He is the author
of six cookbooks, including the best-selling "Naples
At Table: Cooking in Campania," considered a definitive
work even by Neapolitans, and the award-winning "Arthur
Schwartz's New York City Food: An opinionated history
with legendary recipes."
lectures extensively at museums, libraries, and for
benefit and community audiences. He teaches cooking
at many venues in metropolitan New York City, and, for
the last five years, at his own cooking school, Cook
at Seliano, in Paestum, based at Baronessa Cecilia's
two neighboring farms, Tenuta Seliano and Masseria Eliseo
- onderful cooking vacations in Campania!
at Seliano takes place in Campani which is the region
in which the famed Amalfi Coast is located. If the idea
of taking a cooking vacation and cooking tour with Arthur
appeals to you then to find out more click
which in Campania is a strikingly simple dish of chicken
braised in tomato sauce, is the most popular way of
cooking chicken in the region and, strangely, in a place
where no one agrees on anything, just about everyone
uses rosemary as the herb and onion, not garlic, in
tablespoons extra-virgin olive oil
1 x 3 to 3 1/2 pound chicken, cut into 8 serving pieces
(2 wings, 2 legs, 2 thighs and each breast cut
in half crosswise)
1 medium onion, peeled, halved, and thinly sliced,
or 3 large cloves garlic, smashed
2 x 4 to 5 inch sprigs rosemary or 2 teaspoons dried
1/2 cup dry white wine
3/4 teaspoon salt
Big pinch hot red pepper flakes
2 cups canned plum tomatoes, well-drained and coarsely
a 10 to 12 inch saute pan with cover, heat the oil
over medium-high heat and when it is hot, brown the
chicken on the skin side first, then the underside.
Do not crowd the pan. Brown the chicken in batches
if necessary, setting aside the browned chicken on
a plate until the rest is done.
the last few pieces of chicken are almost browned
and still in the pan, add the onion and rosemary sprigs
(or dried rosemary) and saute until the onion is tender.
all the browned chicken in the pan, skin side up,
and add the white wine. Season with salt and hot red
pepper flakes, then let the wine cook until it has
almost entirely evaporated, just a couple of minutes.
While it is reducing, turn the chicken in the liquid
once or twice, but leave it skin side up at the end.
the tomatoes. Cover the pan, lower the heat, and let
cook at a gentle simmer, without turning, for about
30 minutes, or until the chicken is done.
the chicken to a serving platter, increase the heat
to high and let the sauce reduce for about 2 minutes.
In the end, the sauce will be a creamy pink (rosé,
the sauce over the chicken and serve immediately.
her 1971 cookbook, In The Kitchen With Love, Sophia
Loren says that it is sweet red peppers that make
chicken cacciatore really Neapolitan, although no
Neapolitan I have asked - culinary experts, cooks,
life-long residents of the city - seem to agree. "Well,
of course, Sophia Loren is from Pozzuoli," they say,
as if that was a foreign or far-off town while it
is actually adjacent to Naples. When driving along
the sea road, you can't even tell where one ends and
the other begins.
Neapolitan or not, Loren's version is, however, particularly
delicious. Follow the directions for classic Pollo
alla Cacciatore, but leave out the rosemary and add,
with the onion, 1 medium to large sweet red pepper,
seeded, cut into strips no wider than 1/2 inch and
no longer than 3 inches. Just before removing the
chicken from the heat (or when the sauce becomes reduced
to taste), add about 1/3 cup torn or cut basil. Stir
well and simmer a few seconds before removing from
with permission from Arthur Schwartz